We feature Southern heirloom cooking with a focus on sustainably grown heritage and heirloom crops and livestock, sustainable seafood, and contemporary American kitchen techniques. Chef & co-owner Paul Fehribach's vision is forward-thinking cuisine grounded deeply in the rich and diverse heritage that is the Southern kitchen, using the ark of history to bring you food that is as refined as it is down-home satisfying.
Paul Fehribach is Executive Chef and co-owner of Big Jones. Throughout his career Paul has supported the farm-to-table and slow food movements. "I do what I do because I want to see nutrition, sustainability, and humane treatment of farm animals become the standard by which we judge food - not cheap price, industrial consistency, or marketing dollars spent. We can all eat better by treating the land and our animal friends better."
Paul was a semifinalist for the James Beard Foundation's Best Chef: Great Lakes award in 2013 and 2014.
We're at 5347 N. Clark Street in Chicago’s Andersonville neighborhood. We're on the east side of Clark, between Balmoral and Summerdale, across from the Swedish Bakery.
Public transportation: Big Jones is easily accessible from the 22 Clark bus and 50 Damen bus on Ashland. Big Jones is just a few blocks west of the CTA Red Line; use the Berwyn stop.
Parking is available on Clark Street and neighboring streets at all hours. We do not have valet parking. Please do not park in the alley behind Big Jones, or in Calo's lot.
Open every day for lunch and dinner, and brunch on the weekends.
Dinner starts around 5pm every day.
Make reservations at 773-275-5725 or right here. Reservations are not required.
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